1. Wash dog meat with cold water and soak it in clear water for one day.
2. Take out the dog meat, rinse it, control it to dry, cut it into small squares with a square of 1 cm, put it in a boiling water pot, add cold water, boil it, take it out, rinse it with clear water for three times, and control it to dry.
3. Peel the scallion, wash it and cut it into pieces; Peel ginger, wash and slice for later use.
4. Heat the vegetable oil in the pot, add the diced dog meat, stir-fry over high fire for four minutes, and then cook the wine. After the water is dried, add ginger slices, onion segments, salt and 1 0,000ml of water. After boiling, skim off the foam, stew over low heat, and add monosodium glutamate, pepper and cooked sesame noodles.
Ingredients: 250g dog meat. Accessories: raspberry (dry) 15g, dried tangerine peel 6g, Morinda officinalis 15g.
Seasoning: ginger 15g, cooking wine 10g, soy sauce 10g, monosodium glutamate 1g, salt 3g and vegetable oil 25g.
Production steps 1. Wash dog meat and cut into pieces for later use;
2. Add an appropriate amount of vegetable oil to the pot, heat it to 60%, add dog meat and stir fry, add an appropriate amount of water and cook for a while;
3. Add Rubi Fructus, Morinda Officinalis, Pericarpium Citri Tangerinae and Ginger, and stew the dog meat with slow fire until cooked;
4. Add soy sauce, cooking wine, salt and monosodium glutamate and stew for 10 minute.
250g of dog meat, 50g of black beans, ginger, salt, spiced powder and sugar. Put the dog meat and seasoning into the pot, add water and cook together, and stew the cooked food. 6 grams of cooked aconite, 0/00g of ginger/kloc, 0/50g of dog meat/kloc, and proper amount of seasoning.
First, add garlic and peanut oil into the wok, stir-fry the dog meat pieces slightly, add appropriate amount of water until the skin turns yellow, boil with strong fire, add cooked aconite slices and simmered ginger slices, stew with slow fire until the dog meat is cooked and rotten, and season.
500 ~1000g of yellow dog meat, washed and cut into pieces, added with proper amount of star anise, fennel, cinnamon, tsaoko, ginger and salt, stewed in a pot and eaten with the meat.
Raw materials: fresh dog meat 1500g.
Ingredients: 50g of clean winter bamboo shoots, 50g of water-soaked mushrooms, 8 pieces of tender tofu, 250g of white leaves, 250g of coriander and 50g of green garlic.
Seasoning: cooked lard 150g, cooking wine 50g, refined salt 8g, monosodium glutamate 2.5g, pepper 1g, cinnamon 10g, onion 15g, ginger 15g, 6 dried peppers and chicken soup/kloc-.
Boned dog meat, burnt, boiled in a cold water pot, fished out and washed with clear water to remove blood foam.
Then put it into a casserole, add minced onion and ginger, cinnamon, dried sweet pepper, cooking wine and water, and stew until it is 50% rotten.
Keep the original soup, and remove the onion ginger, cinnamon and dried sweet pepper.
2. Cut the dog meat into strips 5 cm long and 2 cm wide. Add lard to the pot and bring to a boil. Add dog meat to make it fragrant. Add the original soup, chicken soup and refined salt. Boil it, pour it into the casserole, and simmer until the dog meat is rotten.
3. Slice the winter bamboo shoots. Cut the mushroom and change it into large pieces. Dice tofu, thickness 1.5 cm. Pick and wash the coriander. Wash the flower buds and replace them with pieces. Cut green garlic.
4. When eating, put the casserole dog meat on the fire and boil it. Add chopped winter bamboo shoots, mushrooms, tofu, monosodium glutamate and refined salt, boil and adjust the taste, add pepper and garlic, and serve with the stove. Serve with 1 Pan Bud White and Coriander respectively.